Ingredients Jump to Instructions ↓

  1. 3 eggs, well-beaten

  2. 3 cups cooked white rice, chilled

  3. 1 1/2 cups flour, seasoned with salt and pepper

  4. 3 cups Japanese bread crumbs (Panko)

  5. 3 cups extra virgin olive oil (for frying)

  6. 1 cup peanut oil (for frying)

Instructions Jump to Ingredients ↑

  1. Place flour, eggs and panko in three separate baking dishes.

  2. Remove the rice from the refrigerator, roll into balls and place four balls at a time into flour. Pat off the excess flour and place into the beaten eggs.

  3. Finish by placing the rice balls into the panko, repeat until the rice balls are completely breaded.

  4. Place the breaded Keftedes in fridge to solidify for 10-15 minutes.

  5. Combine the olive oil and peanut oil in a deep fryer; bring to 325 degrees F. on an instant-read thermometer.

  6. Using a slotted spoon gently add the coated Keftedes into the hot oil and fry for approximately 4-5 minutes or until golden brown and crispy. Repeat procedure until all the Keftedes have been fried. Serve immediately.<


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